Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray

Authors

DOI:

https://doi.org/10.33448/rsd-v10i2.12119

Keywords:

Phytochemicals; Bioactive compounds; Pereskia aculeata Mill.; PANC.

Abstract

This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health.

References

Abdul Rahman, H., Saari, N., Abas, F., Ismail, A., Mumtaz, M. W. & Abdul Hamid, A. (2017). Anti-obesity and antioxidant activities of selected medicinal plants and phytochemical profiling of bioactive compounds. International Journal of Food Properties, 20(11), 2616-2629. https://doi.org/10.1080/10942912.2016.1247098

Agostini-Costa, T. D. S., Wondraceck, D. C., Rocha, W. D. S. & Silva, D. B. D. (2012). Carotenoids profile and total polyphenols in fruits of Pereskia aculeata Miller. Revista Brasileira de Fruticultura, 34, 234–238. https://doi.org/10.1590/S0100-29452012000100031

Amaral, T. N., Junqueira, L. A., Prado, M. E. T., Cirillo, M. A., Abreu, L. R., Costa, F. F. & Resende, J. V. (2018). Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages. Food Hydrocolloids, 79, 331-342. https://doi.org/10.1016/j.foodhyd.2018.01.009

AOAC - Association of Official Analytical Chemistry (2016). Official methods of analysis of the Association of Official Analytical Chemistry. (20th ed.) Gaithersburg Maryland: AOAC.

Bacchetta, L., Visioli, F., Cappelli, G., Caruso, E., Martin, G., Nemeth, E., Bacchetta, G., Bedini, G., Wezel, A., Van Asseldonk, T., Van Raamsdonk, L. & Mariani, F. (2016). A manifesto for the valorization of wild edible plants. Journal of Ethnopharmacology, 191, 180-187. http://dx.doi.org/10.1016/j.jep.2016.05.061

Barbalho, S. M., Guiguer, E. L., Marinelli, P. S., Santos Bueno, P. C., Pescinini-Salzedas, L. M., Santos, M. C. B., Oshiiwa, M., Mendes, C. G., Menezes, M. L., Nicolau, C. C. T., Otoboni, A. M. & Alvares, G. R. (2016). Pereskia aculeata Miller Flour: metabolic effects and composition. Journal of Medicinal Food, New York, 19(9), 890-894. https://doi.org/10.1089/jmf.2016.0052

Berno N. D., Tezotto-Uliana J. V., Dias C. T. S. & Kluge R. A. (2014). Storage temperature and type of cut affect the biochemical and physiological characteristics of fresh-cut purple onions. Postharvest Biology and Technology, 93, 91-96. https://doi.org/10.1016/j.postharvbio.2014.02.012

Bobbio, P. A., Bobbio. F. O. (2001). Química do Processamento de Alimentos. 3ª ed., Livraria Varela Ltda, São Paulo. 144p.

Brand-Williams, W., Cuvelier, M. E. & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5

Cabañas-García, E., Areche, C., Jáuregui-Rincón, J., Cruz-Sosa, F. & Pérez-Molphe Balch, E. (2019). Phytochemical profiling of Coryphantha macromeris (Cactaceae) growing in greenhouse conditions using ultra-high-performance liquid chromatography–tandem mass spectrometry. Molecules, 24(4), 705. https://doi.org/10.3390/molecules24040705

Campos, F. M., Martino, H. S. D., Sabarense, C. M. & Pinheiro-Sant’ana, H. M. (2008). Estabilidade de compostos antioxidantes em hortaliças processadas: uma revisão. Alimentos e Nutrição, Araraquara, 19(4), 481-490.

Conceição, M. C., Junqueira, L. A., Guedes Silva, K. C., Prado, M. E. T. & De Resende, J. V. Thermal and microstructural stability of a powdered gum derived from Pereskia aculeata Miller leaves, Food Hydrocoll, 40, 104-114. https://doi.org/10.1016/j.foodhyd.2014.02.015

Corrêa, R. C., Barros, L., Fernandes, Â., Sokovic, M., Bracht, A., Peralta, R. M. & Ferreira, I. C. (2018). A natural food ingredient based on ergosterol: Optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts. Food & Function, 9(3), 1465–1474. https://doi.org/10.1039/C7FO02007D

De Almeida, M. E. F., Simdo, A. A., Correa, A. D. & De Barros Fernandes, R. V. (2016). Improvement of physiological parameters of rats subjected to hypercaloric diet, with the use of Pereskia grandifolia (Cactaceae) leaf flour. Obesity Research & Clinical Practice, 10, 701-709. https://doi.org/10.1016/j.orcp.2015.10.011.

De Almeida, M. E. F.; Junqueira, A. M. B.; Simão, A. A. & Corrêa, A. D. (2014). Caracterização química de hortaliças não-convencionais conhecidas como ora-pro-nóbis. Bioscience Journal. Uberlandia, 30, 431-439. http://repositorio.ufla.br/jspui/handle/1/12548

Do Carmo Pimenta, P., Belo, T. C. A., Vanzele, P. A. R., Nasser, T. F., Dos Santos, H. C. A. S. & De Castro Bani, G. M. A. (2020). Evaluation of the antimicrobial capacity of Pereskia aculeata essential oil: interaction with microorganisms found in the coat of health professionals. Brazilian Journal of Development, 6(6), 40046-40058. https://doi.org/10.34117/bjdv6n6-514

Duarte, M. R. & Hayashi, S. S. (2005). Estudo anatômico de folha e caule de Pereskia aculeata Mill. (Cactaceae). Revista Brasileira Farmacognosia, Curitiba, 15(2), 103-109. https://doi.org/10.1590/S0102-695X2005000200006

Francis, F. J. (1982). Analysis of anthocyanins. In: Markakis, P. Anthocyanins as food colors. London: Academic Press, 181-206.

Garcia, J. A., Corrêa, R. C., Barros, L., Pereira, C., Abreu, R. M., Alves, M. J., Calhelha, R. C., Bracht, A., Peralta, R. M. & Ferreira, I. C. (2019).

Phytochemical profile and biological activities of 'Ora-pro-nobis' leaves (Pereskia aculeata Miller), an underexploited superfood from the Brazilian Atlantic Forest. Food chemistry, 294, 302-308. https://doi.org/10.1016/j.foodchem.2019.05.074

Gliszczyńska-Świglo, A., Ciska, E., Pawlak-Lemańska, K., Chmielewski, J., Borkowski, T. & Tyrakowska, B. (2006). Changes in the content of health-promoting compounds and antioxidant activity of broccoli after domestic processing. Food Additves and Contaminant, 23(11), 1088-1098. 10.1080/02652030600887594

Islam, M. T., Ali, E. S., Uddin, S. J., Shaw, S., Islam, M. A., Ahmed, M. I., Shillf, M. C., Karmakard, U. K., Yarlag, N. S., Khanh, I. N., Billahi, M. M., Pieczynskaj, M. D., Zengink, G., Malainerl, C., Gulein, F. N. D., Berindan-Neagoen, I., Apostolovq, A., Banachr, M., Yeungu, A. W. K., El-Demerdashv, A., Xiaox, J., Deyy, P., Yelez, S., Jóźwikj, A., Strzałkowskaj, N., Marchewkaj, J., Rengasamyaa, K. R. R., Horbańczukj, J., Kamalac, m. A., Mubarakab, M. S., Mishraaf, S. K., Shilpid, J. A. & Atanasovj, A. G. (2018). Phytol: A review of biomedical activities. Food and chemical toxicology, 121, 82-94. https://doi.org/10.1016/j.fct.2018.08.032

Jiménez-Aspee, F., Quispe, C., Maria del Pilar, C. S., Gonzalez, J. F., Hüneke, E., Theoduloz, C. & Schmeda-Hirschmann, G. (2014). Antioxidant activity and characterization of constituents in copao fruits (Eulychnia acida Phil., Cactaceae) by HPLC–DAD–MS/MSn. Food research international, 62, 286-298. https://doi.org/10.1016/j.foodres.2014.03.013

Junqueira, L. A. (2018). Mucilagem da Pereskia aculeata Miller como agente espessante e emulsificante. Orientador: Jaime Vilela de Resende. 117 p. Tese (Doutor em Ciência dos Alimentos) – Universidade Federal de Lavras, Lavras, MG.

Kazama, C. C., Uchida, D. T., Canzi, K. N., Souza, P., Crestani, S., Gasparotto-Junior, A. & Laverde Junior, A. (2012). Involvement of Arginine-Vasopressin in the Diuretic and Hypotensive effects of Pereskia grandifolia Haw. (Cactaceae). Journal of Ethnopharmacology, 144, 86-93. 10.1016/j.jep.2012.08.034

Kinupp, V. F. & Barros, I. B. I. D. (2008). Teores de proteínas e minerais de espécies nativas, potenciais hortaliças e frutas. Ciência e Tecnologia de Alimentos, 28(4), 846-857. https://doi.org/10.1590/S0101-20612008000400013.

Lima, G. P. P., Costa, S. M., Monaco, K. De A., Uliana, M. R., Fernande, R. M., Correa, C. R., Vianello, F., Cisneros-Zevallos, L., Minatel, I. O. (2017). Cooking processes increase bioactive compounds in organic and conventional green beans. International Journal of Food Sciences and Nutrition, 68(8), 919-930.

Martin, A. A., De Freitas, R. A., Sassaki, G. L., Evangelista, P. H. L. & Sierakowski, M. R. (2017). Chemical structure and physical-chemical properties of mucilage from the leaves of Pereskia aculeata. Food Hydrocolloids, 70, 20-28. https://doi.org/10.1016/j.foodhyd.2017.03.020

Martinevski, C. S., De Oliveira, V. R., Rios, A. D. O., Flores, S. H. & Venzke, J. G. (2013). UTILIZAÇÃO DE BERTALHA (Anredera cordifolia (Ten.) Steenis) E ORA-PRO-NÓBIS (Pereskia aculeata MILL.) NA ELABORAÇÃO DE PÃES. Brazilian Journal of Food & Nutrition/Alimentos e Nutrição, 24(3).

Mazon, S., Menin, D., Cella, B. M., Lise, C. C., Vargas, T. D. O. & Daltoé, M. L. M. (2020). Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream. Food Science and Technology, 40(1), 215-221. https://doi.org/10.1590/fst.39218

Mazzeo, T., N’dri, D., Chiavaro, E., Visconti, A., Fogliano, V. & Pellegrini, N. (2011). Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry, v. 128, n. 3, p. 627–633. http://dx.doi.org/10.1016/j.foodchem.2011.03.070

Melo, E. A., Maciel, M. S., Lima, V. L. A. G., Leal, F. L. L., Caetano, A. C. S. & Nascimento, R. J. (2006). Capacidade antioxidante de hortaliças usualmente consumidas. Ciência e Tecnologia de Alimentos, 26(3), 639-644. https://doi.org/10.1590/S0101-20612006000300024

Menendez-Baceta, G., Pardo-De-Santayana, M., Aceituno-Mata, L., Tardío, J. & Reyes-García, V. (2017). Trends in wild food plants uses in Gorbeialdea (Basque Country). Appetite, 112, 9-16. http://dx.doi.org/10.1016/j.appet.2017.01.010.

Namiki, M. (1990). Antioxidants/antimutagens in food. Journal of Nutrition, Boca Raton, 29(4), 273-300. https://doi.org/10.1080/10408399009527528

Nascimento, R., Machado, L. M. M. & Rosa, G. S. (2014). Impacto do processo de secagem no conteúdo de compostos bioativos presentes nas folhas de oliveira (Olea europaea). Blucher Chemical Engineering Proceedings, 1(2), 5617-5624. DOI 10.5151/chemeng-cobeq2014-0755-24155-171740

Oliveira, N. L., Rodrigues, A. A., Neves, I. C. O., Lago, A. M. T., Borges, S. V. & De Resende, J. V. (2019). Development and characterization of biodegradable films based on Pereskia aculeata Miller mucilage. Industrial Crops and Products, 130, 499-510. https://doi.org/10.1016/j.indcrop.2019.01.014

Palamidis, N. & Markakis, P. (1978). Stability of grape anthocyanin in a carbonated beverage. Industrie delle Bevande, 7, 106-109. https://doi.org/10.1111/j.1365-2621.1975.tb02264.x

Palermo, M., Pellegrini, N., Fogliano, V. (2014). The effect of cooking on the phytochemical content of vegetables. Journal of the Science of Food and Agriculture, 94, 1057–1070. https://doi.org/10.1002/jsfa.6478

Patras, A., Bruton, N. P., O'donnell, C. & Tiwari, B. K. (2010). Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology, 21(1), 3-11. https://doi.org/10.1016/j.tifs.2009.07.004

Pinto, N., Santos, R., Machado, D. C., Florêncio, J. R., Fagundes, E. M. Z. Antinarelli, L. M. R. & Scio, E. (2012). Cytotoxic and antioxidant activity of Pereskia aculeata Miller. Pharmacology Online, 3, 63–69.

Pinto, N. C. C. & Scio, E. (2014). The Biological Activities and Chemical Composition of Pereskia Species (Cactaceae) - A Review. Plant Foods for Human Nutrition, 69, 189–195. 10.1007/s11130-014-0423-z

Pinto, N. C. C., Machado, D. C., da Silva, J. M., Conegundes, J. L. M., Gualberto, A. C. M., Gameiro, J., Gualberto, A. C. M., Gameiro, J., Chedier, L. M., Castañon, M. C. M. N. & Scio, E. (2015). Pereskia aculeata Miller leaves present in vivo topical anti-inflammatory activity in models of acute and chronic dermatitis. Journal of Ethnopharmacology, 173, 330-337. https://doi.org/10.1016/j.jep.2015.07.032

Rajauria, G., Jaiswal, A. K., Abu-Ghannam, N. & Gupta, S. (2010). Effect of hydrothermal processing on colour, antioxidant and free radical scavenging capacities of edible Irish brown seaweeds. Journal of Food Science and Technology, 45, 2485–2493. https://doi.org/10.1111/j.1365-2621.2010.02449.x

Rocha, D. R. C., Pereira-Júnior, G. A., Vieira, G., Pantoja, L., Sanatos, A. S. & Pinto, N. A. V. D. (2009). Macarrão adicionado de ora-pro-nóbis (Pereskia aculeata Miller) desidratado. Alimentos e Nutrição, Araraquara, 19, 4, 459-465.

Rosa, L., Dos Anjos Queiroz, C. R. A. & Melo, C. M. T. (2020). Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture. Bioscience Journal, 36(2). https://doi.org/10.14393/BJ-v36n2a2020-42319

Rosa, S. M. & Souza, L. A. (2003). Morfo-anatomia do fruto (hipanto, pericarpo e semente) em desenvolvimento de Pereskia aculeata Miller (Cactaceae). Acta Scientiarum. Biological Sciences, 25(2), 415-428. https://doi.org/10.4025/actascibiolsci.v25i2.2046

Rigueira, G. D. J., Bandeira, A. V. M., Chagas, C. G. O., & Milagres, R. C. R. D. M. (2016). Atividade antioxidante e teor de fenólicos em couve-manteiga (Brassica oleracea l. var. acephala) submetida a diferentes sistemas de cultivo e métodos de preparo. Semina: Ciências Biológicas e da Saúde, Londrina, v. 37, n. 2, p. 3-12, jul./dez. 10.5433/1679-0367.2016v37n2p3

Sartor, C. F. P., Amaral, V., Guimarães, H. E. T., Barros, K. N., Felipe, D. F., Cortez, I. E. R. & Veltrini, V. C. (2010). Estudo da ação cicatrizante de folhas de Pereskia aculeata. Saúde e Pesquisa, 3(2), 149-154.

Silva, A. F. & Fonseca, M. C. M. (2016). Hortaliças não convencionais: identificação, propriedades medicinais e toxicidade. Informe Agropecuário, Belo Horizonte, 37(295), 30-40.

Silva, A. P. G. D., Spricigo, P. C., Freitas, T. P. D., Acioly, T. M. D. S., Alencar, S. M. D. & Jacomino, A. P. (2018). Ripe Ora-pro-nobis (Pereskia aculeata miller) fruits express high contents of bioactive compounds and antioxidant capacity. Revista Brasileira de Fruticultura, 40(3). https://doi.org/10.1590/0100-29452018749

Silva Júnior, A. A., Nunes, D. G., Bertoldi, F. C., Palhano, M. N. & Komiekiewicz, N. L. K. (2010). Pão de ora-pro-nóbis um novo conceito de alimentação funcional. Agropecuária Catarinense, Santa Catarina, 23(1), 35-37.

Silva, M. R.; Freitas, L. G.; Souza, A. G.; Araújo, R. L. B.; Lacerda, I. C. A.; Pereira, H. V.; Augusti, R. & Melo, J. O. F. (2019). Antioxidant Activity and Metabolomic Analysis of Cagaitas (Eugenia dysenterica) using Paper Spray Mass Spectrometry. Journal of the Brazilian Chemical Society, 30(5), 1034-1044. https://doi.org/10.21577/0103-5053.20190002

Singleton, V. L., Orthofer, R. & Lamuela-Raventos, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. In: Methods in enzymology. Academic press, 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1

Souza, L. F., Caputo, L., Barros, I. B. I., Fratianni, F., Nazarro, F. & Feo, V. (2016). Pereskia aculeata Muller (Cactaceae) Leaves: Chemical Composition and Biological Activities. Internacional Journal of Molecular Science, 17, (9). https://dx.doi.org/10.3390%2Fijms17091478

Sultana, B.; Anwar, F. & Iqbal, S. (2008). Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology, 43, 560-567. https://doi.org/10.1111/j.1365-2621.2006.01504.x

Takeiti, C. Y., Antonio, G. C., Motta, E. M. P., Collares-Queiroz, F. P. & Park, K. J. (2009). Nutritive evaluation of a non-conventional leafy vegetable (Pereskia aculeata Miller). International Journal of Food Sciences and Nutrition, 60(1), 148-160. 10.1080/09637480802534509

Teixeira, B. A. (2018). Bioprodução de fitoquímicos em plantas alimentícias não convencionais (PANC) nas quatro estações do ano. Orientador: Lanamar de Almeida Carlos. 51 p. Dissertação (Mestre em Ciências Agrárias) – Universidade Federal de São João del-Rei, Sete Lagoas, MG.

Torres, D. P. M. (2009). Produção de refeições e alterações nutricionais nos alimentos. Alimentação Humana, 15(3), 66-70. https://hdl.handle.net/10216/52585

Tsantili, E., Shina, Y., Nocka, J. F. & Watkins, C. B. Antioxidant concentrations during chilling injury development in peaches. Postharvest Biology and Technology, Amsterdã, NED, 57(2), 27-34, 2010. 10.1016/j.postharvbio.2010.02.002

Vankudothu, N. & Anwar, S. Y. (2014). Molecular interaction studies of Thespesia populnea extracts and their analogs on therapeutic targets by molecular docking. International Journal of Pharmaceutical Sciences Review and Research, 29, 82–85.

Viana, M. M. S., Almeida-Carlos, L., Silva, E. C., Pereira, S. M. F., Oliveira, D. B. & Assis, M. L. V. (2015). Composição fitoquímica e potencial antioxidante de hortaliças não convencionais. Horticultura Brasileira, 33, 4, 504-509. http://dx.doi.org/10.1590/S0102-053620150000400016

Downloads

Published

07/02/2021

How to Cite

SOUZA, A. H. de .; SILVA, B. M. .; SILVA, E. C. da .; AUGUSTI, R.; MELO, J. O. F. .; CARLOS, L. de A. . Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray. Research, Society and Development, [S. l.], v. 10, n. 2, p. e12110212119, 2021. DOI: 10.33448/rsd-v10i2.12119. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/12119. Acesso em: 13 nov. 2024.

Issue

Section

Agrarian and Biological Sciences